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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2014, 09:27 AM | #16 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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paper bags are not food grade. I doubt they will harm you but its not recommended. I read it in a post from a respected brethren (forgot who it was, but their answer was sourced).
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Let's all just calm down and smoke a fatty |
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01-06-2014, 09:49 AM | #17 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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FWIW, people put their turkeys in paper grocery bags for many years. Sometimes I could actually taste the bag on the turkey, so it may not be the best idea. I'd definitely rather use parchment over a paper bag, but in a pinch, I'd go with the bag, and not worry about the health aspects, but more what it will do to the flavor.
A few folks here have used straight brown craft paper with good results. Haven't heard anything about off flavorings with that either.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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01-07-2014, 01:10 PM | #18 |
Knows what a fatty is.
Join Date: 10-23-13
Location: Cornelius, NC
Name/Nickname : Lance
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I ran into the same problem a few weeks ago. Wound up at Staples and bought straight brown craft paper. Did some research and looked to me like it was the same as butcher paper without the government food safe stamp. No problems and it was cheap.
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KCBS Judge and Table Captain, SCA Judge, Hunsaker drum, Stumps Baby, BGE XL, Englander Pellet |
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01-07-2014, 03:46 PM | #19 |
Full Fledged Farker
Join Date: 11-13-13
Location: Garland texas
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What about freezer paper? It seems to be similar..
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01-07-2014, 04:36 PM | #20 |
On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Freezer paper is usually coated (shiny)on one side. You don't want that kind.
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01-07-2014, 04:40 PM | #21 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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parchment paper works fine
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] Last edited by ButtBurner; 01-07-2014 at 04:58 PM.. |
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01-09-2014, 02:48 PM | #22 | |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Quote:
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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01-09-2014, 04:06 PM | #24 |
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
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I also believe in K.I.S.S
I cook on a Kamado Joe, and here it is. I get the temp stable at 260f +/- rub brisket with salt/pepper sometimes I add a little garlic powder put brisket on ( I only cook whole packers ) I dont wrap At 195 IT I start checking for "probe tender" I just pick that temp as a starting point. Dont cook by the IT of the meat. Once probe tender, I take off wrap in foil, add some worcestershire sauce, a little water, and put in a cooler for about an hour. Maybe 1/2 cup of liquid is added before wrapping. I have liked every one of the briskets, and my family has as well. I did a coffee rub once. It was good, but not the same, so I havent done it again. |
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01-09-2014, 04:23 PM | #25 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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01-09-2014, 08:43 PM | #26 |
Full Fledged Farker
Join Date: 04-30-12
Location: Huntsville, AL
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injection butchers prime and rub Obieque Garlic o Pepper and Harleys NO MSG Orginal
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CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5 STARS AND BARS COMPETITION BBQ TEAM HUNTSVILLE, AL ROLL TIDE ROLL!
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07-06-2016, 04:57 AM | #27 | |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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Quote:
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Weber Summit Charcoal Grill Center |
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07-06-2016, 08:22 AM | #28 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Not a dumb question and the answer is no, I have done several Briskets following Bludawg's method on a WSM, get your temps in the 300 range and you're good, mine have taken a little bit longer before they are ready to pull usually around 6 1/2 hours give or take.
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07-07-2016, 09:32 AM | #29 |
Got rid of the matchlight.
Join Date: 12-14-13
Location: Webster City, IA
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I will be trying this method. Smoked a packer last weekend that I wasn't too happy with. The point was fantastic but the flat was not tender at all. I am pretty new to brisket so I am learning.
Can I assume that one should be more concerned with the flat probing like butter more so than the point? If the flat is good, the point should be as well, correct? |
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07-07-2016, 09:52 AM | #30 |
On the road to being a farker
Join Date: 05-16-10
Location: Manhattan, KS
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If you are cooking on a Gateway, you have to at least read the White Rabbit!
http://blog.gatewaydrumsmokers.com/the-white-rabbit/ Here is a packer I did last weekend. After taking it out of the cryovac, it wasn't too stellar looking, but it turned out awesome. Temp stayed between 300-325 and it was done in 4 hours. |
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